Huckleberry Pie

Late this summer, we went on a road trip through Central Oregon. Driving through hills, buttes and mountains, we realized we were no doubt in huckleberry country, so we began to keep our eyes peeled.

Despite our back road routes and a flat tire from driving so long on unpaved roads, we did not find any magical bushes ourselves. But just to our luck, we came across a man selling fresh huckleberries from a van in an isolated parking lot just outside a state forest. And so we bought some.

This was my first time eating a huckleberry and boy oh boy it delicious! It was sweet, tart, juicy, and unlike any other berry I have had before. I knew I would be making something simple with these as they had so much flavor on their own. And so, after snacking on a couple, we took them home and threw them in the freezer – until this week.

Using my go-to pie crust recipe, I finally made the huckleberry pie. When I cook with fresh berries (of which we are spoiled of here in the pacific northwest), I tend to shy away from using much sugar. Just adding a little but will enhance and extract the natural sugars in the fruit so long as it is ripe. I’d rather taste the nuances of a juicy little berry over white sugar! So in an attempt to do the berries justice, I kept it simple, and I can’t imagine changing a thing.

I made this as a birthday dessert for a certain someone so I took some small decorative liberties on the top crust (which didn’t seal properly due to what I think was an issue with using a wine bottle as a make shift rolling pin. But I digress…). But overall, this was a huge success and I can’t wait to get more huckleberries next summer!

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5 from 1 vote

Huckleberry Pie

Servings 8 slices

Ingredients

• 3.5 cups Fresh or frozen huckleberries
• 1/4 cup white sugar
• 2 Tbsp. Cornstarch
• 2 Tbsp. Heavy cream
• 1 Pie crust

Instructions

• Preheat oven to 425 degrees
• Line pie dish with bottom crust with 1/2" overhang
• In a large bowl, mix huckleberries, sugar and cornstarch together. Let sit for 10 minutes and then pour mixture into pie pan.
• Place top crust over mixture and fold bottom crust over and seal the edges.
• Using a sharp knife, score the crust for ventilation and air circulation
• Lightly brush heavy cream over the top of crust
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for an additional 25 minutes or until crust is golden brown. Let stand for 15 minutes prior to serving.